These bite-sized baked brie in puff pastry treats fill your mouth with flaky, buttery, sticky-sweet flavors. They are so rich and delicious that you will savor every single bite!
What is brie?
Brie is a soft cheese made from cow’s milk. It got its name from the French region of…Brie! (surprise!)
It always comes with a rubber-like white rind around the entire exterior of the cheese. The rind on the brie is edible – lots of people enjoy the flavor and texture. If you’re not one of them (no judgment here), throwing out the rind is totally acceptable!
What is brie en croute?
Let’s learn a little French! Brie en croute translates to brie in a crust.ย This baked brie in puff pastry is literally brie cheese baked into a buttery, puff pastry crust.
My recipe is a tad different from others – I used puff pastry and then stuck my rectangular bites on popsicle sticks. This made them a lot easier to serve at parties – and more fun, of course!
What is puff pastry?
The secret to puff pastry and what sets it apart from other types of crusts is all about the butter. It’s made by layering butter and dough over and over until there are flaky layers that are easy to handle.
I personally love baking with puff pastry! I used it once to make an incredible ham and cheese pie, and you won’t believe how one slice just melts in your mouth.
How to make baked brie in puff pastry with jam
These bite-sized treats all come together with puff pastry.
It’s buttery. Flaky and light… and buttery.
It’s totally buttery.
Follow these tips + instructions, and you’ll make the most memorable (in a good way) baked brie bites ever!
Cut the puff pastry
I cut the sheet of puff pastry into 12 rectangles… then each rectangle in half. That means 24 little rectangles that will make 12 little puffs!
That was math – I’m totally sorry.
Add egg wash
I brush half of the squares with egg wash, a little nibble of cheese (do not be afraid of the brie rind!), a touch of jam, and more puff pastry.
It’s happening!
Seal with a fork
Use a fork to completely seal the sweet little cheese pockets together. That way, you don’t lose any of that delicious filling. That would utterly break my heart.
WARNING: A lot of brie was eaten in the making of these pockets.
Top with egg wash and salt
Egg washed and a sprinkling of salt.
Major magic.
Baked and puffed, and sometimes they bleed jam and cheese. No biggie!
Serving baked brie in puff pastry
These bites are best served warm… but I sure did eat several of them at room temperature. They were still delicious!
It’s warm cheese baked in a buttery crust with a sweet jam. What can go wrong?
For a fun combination of flavors, serve them with some tart lemon poppy seed bars at a party. The sweet jam and tart lemon really complement each other. Don’t forget to mix and pour a glass of cucumber cilantro margarita, and the party is ready to start!
These brie cheese pops are sure to be a hit at your next get-together. Make sure to leave a comment down below and let me know how this recipe turned out!
Print
Bite-Sized Baked Brie In Puff Pastry
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: about 30 minutes
- Yield: makes 12 puffs 1x
- Category: appetizer
- Method: baking
Description
Little pockets of salty cheese and sweet jam in crisp puff pastry. A perfect and simple appetizer.
Ingredients
- 2 sheets puff pastry, thawed but still cold
- 1/2 wedge of brie (about 4 ounces), cold
- 1/3 cup cherry jam (or any flavor you fancy!)
- 1 large egg, beaten
- splash of milk
- coarse sea salt
Instructions
All-butter, store bought puff pastry ย usually comes frozen and folded into thirds. ย We’re going to use these folded thirds to our advantage. ย Cut the puff pastry into thirds along the creases. ย Cut each panel into four pieces. ย They’ll be 2 1/4-inch tall and 3-inches wide. ย One sheet of puff pastry will yield 12 rectangles. ย Cut each rectangle in half. ย You’ll have 24 little rectangles that will create 12 little rectangle pockets.
Combine beaten egg and splash of milk. ย Brush 12 of the small rectangles with egg wash. ย If you’d like to make brie bites on sticks, now is the time! ย Place a popsicle stick halfway up the puff pastry and press in gently.ย Place a small sliver of brie (rind and all) on top of the egg wash (and stick). ย Top with about 1/2 teaspoon of cherry jam. ย Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. ย Place puff pastry on top of the cheese and jam. ย Use a fork to press the edges together. ย The egg wash will act as ย glue. ย Make sure to seal the edges well by crimping with the fork. ย Prick the top lightly with a fork.
Place a rack in the center of the oven and preheat oven to 375 degrees F. ย Place prepared brie bites on a parchment lined baking sheet. ย Brush with egg wash. ย Sprinkle with a touch of coarsely ground sea salt. ย Bake for 12 to 14 minutes or until golden brown.
Remove from the oven and allow to cool slightly before serving.
Brie bites are best served warm, but are also delicious at room temperature.
Bite-sized Baked Brie
makes 24 squares
2 sheets puff pastry, thawed but still cold
1/2 wedge of brie (about 4 ounces), cold
1/3 cup cherry jam (or any flavor you fancy!)
1 large egg, beaten
splash of milk
coarse sea salt
All-butter, store bought puff pastry ย usually comes frozen and folded into thirds. ย We’re going to use these folded thirds to our advantage. ย Cut the puff pastry into thirds along the creases. ย Cut each panel into four pieces. ย They’ll be 2 1/4-inch tall and 3-inches wide. ย One sheet of puff pastry will yield 12 rectangles. ย Cut each rectangle in half. ย You’ll have 24 little rectangles that will create 12 little rectangle pockets.
Combine beaten egg and splash of milk. ย Brush 12 of the small rectangles with egg wash. ย If you’d like to make brie bites on sticks, now is the time! ย Place a popsicle stick halfway up the puff pastry and press in gently.ย Place a small sliver of brie (rind and all) on top of the egg wash (and stick). ย Top with about 1/2 teaspoon of cherry jam. ย Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. ย Place puff pastry on top of the cheese and jam. ย Use a fork to press the edges together. ย The egg wash will act as ย glue. ย Make sure to seal the edges well by crimping with the fork. ย Prick the top lightly with a fork.
Place a rack in the center of the oven and preheat oven to 375 degrees F. ย Place prepared brie bites on a parchment lined baking sheet. ย Brush with egg wash. ย Sprinkle with a touch of coarsely ground sea salt. ย Bake for 12 to 14 minutes or until golden brown.
Remove from the oven and allow to cool slightly before serving.
Brie bites are best served warm, but are also delicious at room temperature. ย [/printable]
474 Responses
Yes, I cannot print the recipe as well. . . directions are not displayed. For now I will snip and past onto a Word document. Must be a glitch! Also, when I go to print your recipes (and I have made MANY, thank you Joy!), the photo will not show. :( Love your posts and recipes! Thank you!
I have made these many times. They are great. Your website, however, no longer seems to allow me to print the recipe. Very little of the content is included when I try to print them, including the instructions. That’s the part I want downstairs, not up here where the printer is.
I have made these several times, various flavor combos, and they are always popular. ( I tell people theyโre โCheesiclesโ). I need to make them and travel with them. Any suggestions or experience with making ahead and reheating? I know you suggested room temp as an alternative, but Iโd like them to be warm. Partial bake and then finish there? Or??? Thanks for any suggestions you might have!
Crazy idea: if there are leftovers, do you think I could freeze them? Or freeze them pre-bake?
Just kidding! I saw you already answered my question in a different comment :)
Thanks! -lacie
Do you think you can do this with fresh cherries!?
Can you freeze these before baking??
Yes you can!
They make a nice presentation, but there was no flavor. Even if you add more preserves, it just boils out. Has anyone switched up ingredients to make these more memorable?
How awesome are these? Such a great idea!
Really nice with champagne yesterday for New Year!
Made these tonight using apricot mango chipotle grilling sauce instead of jam. Yum! Thanks for the recipe!
Can you freeZe these before you bake them ?
sure!
I made this with red currant jam today. I highly recommend trying that out. They were perfection.
Hi Joy, I’m hoping to make these for Christmas lunch, do you think they could be made earlier and reheated? Or maybe prepped the day before then cooked at the time? Thanks!
Sorry, just realised how many times you have answered that same question, ignore me! – I had done a word search but since the comments are split over multiple pages that didn’t work ;-)
Looking forward to these at Xmas.
Do you think you can make these ahead and keep them in the fridge before bakjng them? I am going on a girls weekend and these would be perfect if I could do all the prep work at home. Thank you
I’m thinking of making something like this for a starter on Christmas Day… Do you think that I could make them ahead of time and freeze them? Does Brie freeze?! At which stage should I freeze them?! Thank you for some delicious recipes! Esther x
Holy moly. Looks amazing. I’ll be making these on Sunday for a friend’s 50th birthday party. THANKS!!
Can I make these in the morning , cook them and then reheat later .?
sure!
I’m making these now. I love the idea but had a hard time! My puff pastry was cold, but would get warm as I was cutting and filling them, and then stick to the paper and not cover the bottom square. And they are ooooozing cheese and jam as they bake, not in a fun way : ( I made my second batch with only 6 pastries per sheet (not 12) and they are looking much better. The individual size was too tiny. I love your recipes – just sharing this here for other potential readers.
Yeah, this is happening. Very soon.
Please sign me up for eMail. Thanks.
Hi,
Just saw these and am going to steal the concept and adapt for my potluck party at the cottage. I am going to use a perigoe maker and use it to cut rounds, then place the brie and jam in the middle and press (like I make shrimp wontons). I am excited to see how they turn out…..
Bubie
Hi! Is there any reason I can’t make the dough and filling early, then refrigerate them and pop them in the oven right before serving so that they’re warm and gooey when the guests arrive?
I just made these. It’s like heaven in my mouth! It does not make alot though so can get kind of pricy! I didn’t have jam but had raspberries so I just made my own raspberry sauce. I also used cousant rolls from pills berry dough boy. It actually worked out extremely well! Except that I couldn’t get perfect squares since they are per cut to triangles. I also added a touch of sugar on top. This is one of the best recipes I’ve ever made. Thanks for sharing!!
love it !!!
Love it !
Tried these tonight for a cocktail party. Everyone loved them and asked for the recipe. They were really delicious.
G’day! Thank you for inspiring me with your wonderful recipe! I can HIGHLY recommend people make too!
I made a slightly adapted version with a bit of a twist; goes LIVE on my blog tomorrow TRUE!
Here’s a photo of:
Pear Jam and Brie Puff Pastry Bites On A Stick
https://whatsonthelist.files.wordpress.com/2013/03/img_1924.jpg
Cheers! Joanne
I am SO happy that I found this post! You are not only brilliant, but charmingly funny. Can’t wait to eat these babies! But I have to wait until a day when no one else is home. . . hee hee hee. . .
Mmm!
I wanted to pin this so I remember it for later – would be a perfect party food! – but Pinterest says none of the images on the page are pinnable. :-(
Just wanted to let you know in case that’s not intended.
Thanks for letting me know.
These are brilliant! The perfect recipe to class up my Super Bowl celebration:) I shared with my readers here: https://seektobemerry.blogspot.com/2013/01/its-game-time.html Thanks so much for the inspiration!
You write like you’re an over-excited child. It’s not endearing, it’s sickening.
that’s really helpful. great job!
My boyfriend’s mom made these and they are fantastic! I even ate them with a little bit of roasted chicken on top yum!
Could use pie filling and make bite size pies instead?
Kelly, I made some with blueberries tossed in sugar (and sprinkled the egg-washed pastry with sugar to differentiate from my Brie!), they came out amazing.
Just made these for a Christmas work party. I decided to make them a little smaller and fold one square in half with a smaller piece of Brie. They are coming out awesome and very delicious! One thing though… My pastry got so puffy my fork press marks were not marks anymore in the end. Still happy though and will definitely be making these suckers again! They’re so good!
Hi! I just wanted to let you know I am including this in a 35 Christmas party appetizers and drinks collection over at Mommy’s Sweet Confessions. Thank you!
Hello! I’d like to make these for Thanksgiving tomorrow but would prefer to make them ahead of time. Can I get them all ready to go tonight, then refrigerate overnight and just pop into the over tomorrow before I want to serve them?
Thank you!
Yeah, I think that should be fine.
The store didn’t have popsicle sticks. Do you think cake ball sticks will work?
Couldn’t find popcycle sticks either. Going to use lollipop sticks today, will let you know how it goes!
Hey Joy! I love your wit, recipes, and photos! I wanna bake up some of these pockets of love, but I was wondering if you think goat cheese would hold up in the oven? I was thinking goat cheese and pesto- my cheese obsession (especially smeared all over a baguette) Thanks for all the great recipes! BTW made your apple crisp the other day.. ate it ALL, also that cinnamon pull-apart bread… ate it all all all
Would love to know if I can make these the day ahead and refrigerate. How would the puff pastry hold up?
I’m wondering the same thing…I need these in my life.
Hi, I did make these the day before Thanksgiving and put them in the refrigerator, baked them on Thanksgiving and they were just fine. I wouldn’t make them more than one day ahead of when you plan on serving them though.
Joy, this is brilliant. So totally brilliant. I am sooooo making these and I promise I’ll give you all the credit.
Happy Thanksgiving Week!
Ashley
I just realized that I love you ;)
I made these for my Friendsgiving party this year using Trader Joe’s fig butter instead of cherry. They were a huge hit. I actually prepped them the morning of the party and kept them in the fridge and then egg washed and baked them when it was party time. Thanks for another great recipe, Joy!!
These were SO good! Made them last night – gave you full credit on my blog!
https://www.thebubblyhostess.blogspot.com/search/label/Bite%20Sized%20Baked%20Brie
Thanks!
I make this using a whole round of brie and wrapping it and raspberry jam in a sheet of puff pastry and baking. Served with small slices of french bread. It’s always a HUGE hit! However, I’m hosting a baby shower in a few weeks and am making it your way!! A little more work but a lot easier to eat!
HOLY COW. I must run to the store now to get these ingredients. You are the smartest person I know!
Totally want to try this with red currant jelly at Christmas – oh yummmmmm!
Haha, saw the title Brie Bites in the Guardian Magazine in the UK shouted out BRIE POPS THATS JOY THE BAKER and there at the bottom was the source :) I can’t eat brie but I’m definitely gonna try and make these with goats cheese!
I was extremely excited to make these – where did I go wrong? I tried 5 separate batches to try to make corrections but the same thing occurred each time. The 2 pieces of puff pastry would not stay together! They puffed up so much you could no longer see any trace of my serious fork marks! The bottom layer did not appear to be coked thoroughly. I was so disappointed ~ does anyone have the answer?
Joy, your ingredients call for 1/2 wedge of brie, but what size wheel is this from? 28oz. wheel? 16 oz. wheel?
Thanks in advance!
I just made these for the first time (without the sticks) and they were amazing! I used the creamed brie accidentally so it wasn’t as solid nor had a rind–but it turned out great nonetheless! Also, I baked them at 375 for 20 minutes until they turned golden brown. The sea salt on top was the perfect compliment! I will be making these again, they are delicious!
These look wonderful! They are versatile, too. I bet they would be great with tomato sauce, mozzarella and a slice of pepperoni. Or, a chocolate square and a tiny marshmallow. Lots of ideas come to mind…
Joy! These are fantastic – another boss recipe, lady! I used apple butter instead of jam and it totally fits. Also, I had never used puff pastry before and didn’t know the parchment paper was mandatory. Noted for next time. Thank you for being you!!!
I have my son’s wedding reception in the fall and we are DYI. Can I make these ahead of time and take them out of freezer to bake? Looks wonderful…
This recipe looks delicious! Can’t wait to try it out next time I host a party! Quick question though – do I need to use eggs in the recipe or do you think I can do without it? Thanks!
Shut the front door — this sounds so amazing. My friends are going to be so impressed when I make this for them on Easter!
I think I love you! :-) I would have never thought of making these into tiny little pockets. Totally making this for Easter. Thank you, thank you!
Does anyone know if you can make these ahead of time and freeze them pre baking ??
yes! just thaw them a bit before baking.
This looks AMAZING! Silly question…would you serve this as an app…or dessert?!
Made these today. Good but they don’t seal at all. All the filling came out and a lot of time and effort was wasted. I’m not sure why they wouldn’t seal I tried everything……..good idea but needs work
This looks and sounds amazing!
I friend just sent me this and I’m in love.
But I had to comment on the Hair issue.
I have curly slightly frizzy hair.
I get it Japanese straightened about once every 9-11 months. (I call it Japanese hair torture, but it’s really not).
I started about 8 years ago and have never, ever looked back.
It is the answer, it truly is the answer.
It’s a miracle for hair; soft, shiny, and straight.
xx
Love the humor, understand the hair, can’t wait to try this recipe! I am an Activities provider at a long-term care facility and am always looking for easy versions of fancy food for my residents to make themselves. Thank you so much! We might make these for our Mother’s Day Tea!
For those with questions about the pastry, there is a difference between puff pastry and phyllo dough (I’ve made that mistake, though you can make baklava with puff pastry- less work intensive).
Make sure you are getting puff pastry, not phyllo dough… though phyllo could work, I guess.
Thank you for sharing this goodness. I know what my Easter appetizers will be.
I love it! Thanks for sharing!
do you think there’s any way to make these in advance? i want to get all my cooking done the night before i have my dinner party since I’m arriving at my apartment with all of my guests. any suggestions? these look soo good!
Yep, you can make them ahead of time and bake right before serving.
hi! i tried this recipe over the weekend, but mine did not turn out anywhere as nicely as yours! i was wondering if you had any idea what i may have done wrong and if you could offer some tips.
after a few minutes in the oven, the pastry dough ballooned so much that the fork marks were completely lost; the filling spilled out; and the tops did not brown even after half an hour. after i removed them from the oven and let them sit for a while, the pastry dough collapsed and became soggy.
I have never used phyllo dough before. the kind i bought has thin pieces of dough and yours looks thick. how many slices of dough should you leave together to make one side of the squares? thanks
I made these yesterday for the Super Bowl & they were a big hit! I think next time (which may be sooner than later) I will use a thicker slice of cheese. Also, I used Apricot jam– it was the perfect flavor combo.
A burger shop around the corner from me does a chicken burger with brie and cranberry sauce, and as soon as I saw this post I had a craving for hot, oozy brie paired with sweet, chunky cranberry sauce. Needless to say, at 8pm, I rushed to the supermarket and ended up having these for dinner! Haha. Thank you, Joy!
These look delicious and I just received some brie for a housewarming gift. Any chance these would freeze well?
I make a similar recipe—but less effort. Buy the little frozen puff pastries and place them in a muffin cup. Add a small “chunk” of Brie and a dollop of strawberry jam on top. Bake at 350. until cheese is melted. I think that the original recipe called for a flattened piece of sliced bread cut into a circle with a bisquit cutter and pressed into the muffin tin and browned. After browing (slightly) you add the cheese and jam. So delicious, you’ll never have one left over!!
Just found you through my awesome sister who gifted me Enjoy! (yay!)…love this…going to do with heart shaped pastry for Valentine’s day treat! Thx!!
love this!
I’m linking to this for my blog’s Superbowl Roundup next week, please let me know if that’s not okay. They look amazing!!
Another hair comment. I have curly and frizzy, the kind that naturally is frizz and volume with no definition. I survive only by taming it first with this John Frieda Frizz Ease serum and then scrunching with a mousse called Gorgeous Curls (Nexxus). I have to order them in bulk from the US because I’m living overseas, but it’s worth it! (Oh, but rain will ruin it all the same!)
Joy…These look yummy and I am going to try them ASAP. Just a comment about the hair…I have naturally curly hair, too. You might want to try getting it cut in the Ouidad method. You can google it and learn all about it. The Ouidad method solved so many of my hair problems.
oh my goodness! thank you! i’ll totally look into this!
I was checking out all the comments about these yummy cheesy baked treasures when I saw the comment about Ouidad. I recently moved from Santa Monica to Oklahoma, and you know what I miss most? My hair stylist at Ouidad! Life-changing. That’s all I can say. (Actually I could say a lot more, but I’m getting embarrassed.) Go see Kate at the salon in Santa Monica!
Yumm I made these with honey and toasted almonds and they were delicious! Thanks!
Q: for anyone-we shop at Kroger (aka City Market; Dillon’s; Von’s) & we can’t find the frozen pastry puff-who can tell me where to purchase? Thanks
Joni most frozen puff pastry is located by the frozen deserts like frozen cakes, If you still can’t find it they sell it at Walmart. Good luck on your hunt.
I’ve tried these three times and each time the filling all spills out. I’ve gone over and over your recipe but still…..it’s just not working.
i’m sorry about the spilling kasey! that’s a bummer!! perhaps less filling and a tighter crimp?
Looks tasty and simple! I made something similar with cranberries and biscuits recently. I’ll have to give these a try too. (Like the sticks too!)
This looks amazing (and relatively simple!). Can’t wait to make this for my next party!!
That looks amazing. You are a GENIUS.
I love this idea! Couldn’t find Wild Cherry, so I tried it with Apricot Jam and threw a few sliced almonds inside. Big hit at the New Years Eve party.
I’m pretty sure you should come to Houston. We should immediately head to wherever the StickIt Food Truck happens to be. We should then order their Funnel Cake battered Brie Cheese with Berry Compote on a stick. Yeah. Seriously. This happens to be in my mouth most every Tuesday night. Opps.
https://www.facebook.com/pages/Stick-It-Food-Truck/140313742731075
I made these last night for a New Year’s gathering. The brie tasted especially amazing with cranberry fig chutney. Thanks for a great recipe!!!
Baked brie pops are a great idea!
Found your recipe after searching for baked brie “pops”. Can’t wait to make these tonight. I also shared on my event planning businness’ blog. https://lilybelleevents.blogspot.com/2011/12/happy-new-year-goodbye-2011.html
Thank you!
Those look yummy! I’d have gone for stickless pockets, and made them triangular, so they looked like wee turnovers.
would this work if i stuffed the squares with a thin slice of apple?–should i omit the jam if i do this?
Would it be possible to sub some layers of phyllo for the puff pastry? I know it wouldn’t be nearly the same texture wise and all, but do you think it would work?
i’m not certain phyllo dough will work. i think puff is definitely the way to go.
Mine did not look near as pretty as yours….the puff pastry was not cooperating so they looked more like Brie blobs….but they were still tasty!
Now that is TOTALLY my kind of lollipop.
If you need convincing… then something is wrong with you. I am making these ASAP!
These look beautiful and I’ve gown up with a full size version of this so I thought I’d try the bite sized version. Sadly, I cannot keep my brie jam combo in the puff pastry. I’ve tried 2 types of jams but even the cheese melts out. :( Good thing I did a practice run before Christmas dinner.
I am making these for pre-Christmas nibbles…Thank you!!
I’m pretty sure this makes you a genius! These look absolutely amazing, and like I could probably eat them all by myself…!! Awesome job!!
So excited to try this! I wonder if it’ll be good with pepper jelly? We’ll see soon!
That’s what I was thinking of trying too! Red pepper jelly…so good!
Baked brie is excellent with raspberry jal. or blackberry jalapeno jelly. For those who like it a little hotter try my pecan habanero! Enjoy
This may be the most ingenious brie recipe I have ever encountered. This is definitely a must try!
Oh wow, that baked brie on a stick is genius! And I hear ya about the hair…luckily I’ve spent many years fighting it with product and hot tools, most of the curl is gone, but of course now I want it back.
Baked brie and cherry jam. A dream. I love them. And I love your hair, Joy.
Hi Joy,
These look truly amazing… I am ging to try them.
Do you think that you could make them ahead and freeze them until you want them, say the night before??
I want an answer to this too!
Did you get an answer, or try making them ahead?
I read through the other comments, and it looks like you can. Joy suggested to thaw them before baking.
The French are a little horrified by this dish until they actually taste it, then they think it’s not so bad (like most of the American things I present them with). This is a cute presentation. :-)
Joy! This is almost exactly what I thought you should do when you first mentioned baked cheese on a stick in the simple lunch post! I’m so glad you made it happen!
sounds so good! now i want to see a picture of your hair! :P
That last picture… omg ^1000. Totally making these, asap, no sticks (no patience). Googling jam flavors as we speak.
I am going to make this and use homemade cranberry sauce! Yummy!
Ha ha! You’re like a young Nigela with our butter enthusiasm!
Can I bake this the night before?
yes you can. just keep them refrigerated!
Eeee!!! I can’t wait to make these with fig spread!!
I have what may be a really dumb question….. I went to the store to buy the ingredients to make these but all I could find was Phyllo Pastry Sheets. Are these the same thing or similar enough to use to make these?
phyllo is not the same as puff pastry. keep an eye out for puff.
These pop tarts are very cool but your hair story grabbed me. Having unruly hair myself I wanted to let you know what I did about it. You may already know about this but putting a good conditioner in your hair once you’re out of the shower instead of rinsing it out really helps curly/frizzy hair. I’m not a big head, I just empathized with your hair thing.
Okay, I’m new to this whole food blogging thing. One day I decided, em, I love to cook, I love to write, I love to take photos… I think I’ll start a food blog. And then I stumbled in to this fairy wonderland of food bloggers like you who are just masters of greatness! In other words, I’m a huge new fan. and I am coming back for more… :)
LOVING this idea. Putting it on my NYE to-cook list now. Moreover, I think a New Years Eve party without these will be an insult to my guests. Great idea, Joy!
whoa. those are essential pop tarts with cheese inside. COUNT ME IN.
I really, really like this. Love bite-size edibles. Will be keeping this on file to try. Thanks for sharing!
~Carmen
This is the best idea ever. I have major intentions of eating these at my next brunch party. Oh, and I eat the rind. Oops. :)
What a wonderful treat! And the sticky part is a great idea!
wanderoke.blogspot.com
Those look amazing – I could just pop, pop, pop those in my mouth all day.
Please someone respond to this. Can i prepare this then put them in the freezer/fridge… then pull them out before guests arrive to cook. id like to make some stuff in advance. or would the eggwash/cheese/etc not take well to freezing? let me know
thank you
you can prep these up to the point of egg washing, store them in the fridge or freezer, let them thaw a bit while the oven preheats, egg wash them then back them. they can be prepped and stored in the fridge. yes.
This looks like the Best Thing Ever. I think I know what I’m having for breakfast (did I say breakfast? Oh yes I did.)
I am really surprised you didn’t remove the rind from the brie. I spent some time in France in a region well known for their cheeses. Most everyone there removed the rind from any variety of cheese they were eating. A friend likened not removing the rind to eating our Kraft cheese slices with the plastic wrap still on it. You COULD eat it that way, but why would you want to?
seriously.?.. it’s pretty different from eating straight plastic.
Also it’s the tasty bit.
How odd…every time I’ve been to France to visit our in-laws I’ve never seen the rind removed. And when are Kraft slices ever a good comparison to delicious French cheese..? Ah well, to each his own!
This is amazing and opens up the door to a whole opportunity of pastry pocket matches :) What about some feta and spinach or spinach and artichoke dip sprinkled with chopped candied pecans or, or, or…aghh I just fell of my chair with excitement. I have a brunch on Xmas eve and your jellybries will be there to wow the in-laws.
Thanks and take care…
you bring an abundance of joy -Joy – I hope 2012 is packed to the brim with it for you!!
Oh my! How delicious! And just in time for the French themed Christmas my family are doing this year…pastry and brie, what could be more French than that ;)
Saw the pic when you tweeted it. Thought .. OMG .. that is amaze-balls. Just saw your post and I love the stick, though I’d probably forego it because it would get in the way of the brie cheese pocket consumption. Looks so de-lish!
Hi Joy!
These sound sooo yummy! I love brie and the texture of the cheese with that spike of sweet jam in a buttery, flaky pocket… mmm! I don’t care that all of sudden I recently became lactose intolerant. Nope. I’m going to try making these soon!
Now, I want to talk about your hair. I too have curly hair that frizzes and does its own thing and I can’t stand someone else with our type hair thinking it can’t be straight, with that sleek shine and ability to fall back into its shape after a seductive swish). Because you can do it. Really! It takes a little muscle, one product (maybe two depending on your hair), a hair dryer (preferably with 1875 watts, and tourmaline and/or ionic(is that the term?), a boar bristle round brush, and a flatiron to finish off. And if you don’t want to do it yourself, you can discuss with your stylist.
I know this is a (lovely and inspiring) food blog so I don’t want to take up my comment with too much non-‘brie and wild cherry jam pocket’ stuff! Email me for the instructions! :)
Joy! omg this sounds like the most delicious thing ever created. Do you think it’d be okay to freeze them before baking so I can prepare them the night before? Oh I hope so.
Just want to say…”YUM”.
OMG, those look unreal!!! That has to be the best flavor combo ever! Thanks for sharing!
looks amazing! delicious :)
This. is. awesome. That’s all I really have to say, because I’m a HUGE fan of brie and I couldn’t possibly think of a better way to make it. Thanks.
Oh. My. Gosh.
Joy, so simple and brilliant! You’ve solved the whole serving to a group issue with Brie en croute- I’d take a room temp pocket any day over the weird slimy leftover of a half melted communal circle of Brie! I might even eat the stick if it were covered in cheese and preserves!
I MUST try this! Also, about the hair, I feel your pain. I would highly recommend that you seek out a Dominican hair salon in your area. Just Google and see what’s close to your house. I’m 99.9999% sure you won’t be disappointed. Report back if you find a good one.
this is an awesome idea!!! i have leftover brie and i’d love to try this recipe!
These are fantastic!! I am on vacation from school, so I challenged myself to one new recipe a day – this was recipe #1 – YUM!! I made them for an afternoon snack today and will be taking them to a Christmas party later this week
I will send to you the photo when i cook it. They really look fantastic! Just the excuse i was looking for go to the new Cheese Shop in Brighton (UK)
The only thing better than Brie en croute is mini Bries en croute! Seriously I love the idea of having them this way so you don’t have to eat it with crackers. There’s never a perfect ratio of croute to Brie when you do it the normal way. I’m so making these.
Gorgeous! Once again I am impressed with your ideas. This is totally brills.
Love love love the little pockets.
The sticks totally make these. It solves the stickiness problem by adding sticks! Go figure.
You really are the most charming recipe writer around. I can’t wait to make these!
Oh man Joy, can you please come prepare the food for the Christmas dinner I’m hosting next weekend? I want to make so many of your recipes, but I don’t know if I have the time & coordination to get it all done!
Any ideas for a vegetarian main course that would make the hearts of carnivores sing? My hubby is veggy, and he doesn’t like the idea of cooking up a big roast or turkey at home even if the rest of the family eats meet. Trying to figure out how to make everyone happy is so stressful! Maybe I’ll just make myself some baked brie bites and go hide in the corner. ;)
Er, eats MEAT. Yes, I can spell, I promise. Hehe.
This is awesome. I can’t wait to try this out.
I’ve tried several times to print this recipe using the menu and also the “print this recipe” link. None work!!!!!!! I guess if I want a printed copy I have to buy the book, right….?
the ‘print this recipe’ link under ‘makes 24 squares’ should work for you. no?
Little sunshine on a stick, looks delish! xx
Wow, and yum! I have some homemade cranberry, orange and port jam I think would work perfectly with these – just need to get myself some brie and pastry (funny, I DO have the sticks at home)! Thanks for the recipe, can’t wait to try :o)
Oh my god. I thought I could never have baked brie because I live alone and to eat a whole one would be so wrong. But to eat just a few individual bites at a time … who could condemn me?!
I’m definitely borrowing this idea of things on a pop with dough for other things. How genius! I have a just turned three year old who is still working on her eye-hand coordination. I could tweak this recipe for a thousand different things. Thanks, Joy!
Will you marry me? This is one of those whydidntanyonethinkofthisbefore things. Only you, Joy. Only you.
I am a sucker for savoury treats, especially when puff pastry is involved. I shall be trying these out this Christmas break but perhaps with a different cheese. Feta and spinach? :)
These look amazing! I just found some frozen gluten free puff pastry for the first time, I can’t wait to make these!!
fluten-free puff pastry!? that sounds amazing!
( I meant I fell in love with these!) and as a girl with dead dead straight hair – i have spent hours tonging and teasing and spraying it with excess amounts of industrial strength hairspray to get a glorious mass of curls only to walk out the house and for it to go limp and flat at the merest hint of moisture in the air.
*sigh*
I just fell in love.
Oh my Joy, this looks like something my mum would love!!! then hate me for making her… may have to go buy popsicle sticks to see the love/hate reaction and then watch the WW points outrage!
Oh my…. brilliant… love the idea of the popsicle stick too!!
I too have curly hair.. Sometimes I love my curls while most of the time I am hating them.. My friends with really straight hair keep telling me how lucky I am to have those beautiful curls.. Sweet friends I have :)
Its not that it rains when I straighten my hair but the weather here is usually humid.. so I can understand how you feel when you spent 2 hours on straightening and it starts pouring outside..
Other than that, those bite sized puffs look absolutely amazing and I love them how you’ve put them on sticks.. Must be great for parties!
I am more of savory person so I might try it with some savory filling soon.. Thanks for sharing though :)
These look so good! I can just imagine the brie oozing out after a bite ……y-u-m-m-y!
This looks amazing!! I’m gonna have to try this. I loooove brie.
teaandbubbly.blogspot.com
1) yum
2) I also have the curly hair with heavy handed dose of frizz. Winter is not usually a happy hair time. I straighten the heck out of my hair once every few months…usually it rains that day. Great planning…
Also do you find that when your hair is straighter then normal that you suddenly shed more hair then your cat? That happens to me. It’s so not the sexy, swooshy, hair flick-able locks I want.
3) I am not complaining… 90% of my life I love my curly hair :)
I, for one, do not need convincing.
And since my kids would NOT eat these, stick or no stick…I would be “forced” to call upon my friends, who have better taste in food than my kids, to share with me.
What is it about little foods (and food on a stick) that makes things so good?
I just got really hungry…like, starving. These look like heavenly pockets of delicious. You should call them “Heaven Pocket Popsicles” …think about it.
i like your thoughts. i really do.
To watch a pale, limp and heavy pocket of ingredients transform into a light, golden tan and crisp pocket of deliciousness is what it’s all about. These are candy pops for the foodie palette. Beautiful pictures Joy.
Amazing Joy! Absolutely love it!
yeahh,.. I was a little tipsy and managed to melt brie all over the bottom of a friendโs oven. they are now reminded of the brie every time they use the oven :)
I am not sure there is such a thing as puff pastry in the markets here .. I guess I will have to just cut up the brie into small pieces and let them get really soft then schmear some jam on them and eat them with my fingers. I know- piggy – maybe I can find the sticks .. Happy Holidays ~
From one curly haired girl to another….lets eat some cheese! Lovely!
The sticks raise the cuteness factor on these by at least 700%. As if they needed to be any cuter!
Wow, these look great! I think I will add this to our appetizer list for Christmas Eve. Is it possible to make these up until they go into the oven, put them in the fridge and then bake them when guests arrive?
You could totally do that Susana! Happy Christmasing!
I just made these!!! They are every bit as fantastic, delicious, scrumptious, and amazing as you say, Joy! :)
Amazing! I have made baked brie for years – but brie on a stick? Yes please! So creative! I am making this for New Years Eve for sure!!! Such perfect party food!
Love getting a blowout. For me: wavy hair + humidity = David Lee Roth circa 1985. Not pretty.
Brie + puff pastry + popsicle stick = ridiculous. Looks like something to try on NYE!
Oh my God, I love you! I can totally eat a whole round of baked Brie. I shouldn’t admit it, but I really could do that. These must be made. Thank you, thank you! And about the hair, I know. Total frizz city here but I don’t have any curls. It’s freaky. Just one big frizz puff. BIG. Lots of straightening. At least you have pretty curls. Embrace them. And your cheese.
I do envy my friends w/pin straight hair even in this Florida humidity. I’ve come to terms w/my wavy hair that is sometimes slightly frizzy;)This looks amazing. Super fun for the holidays. (I just preordered your book-can’t wait:)
I want! I want! Love the visual of the frizz – precisely what I’m faced with each day. I went through a phase of banishing all mirrors in the apt. but…I don’t know. Then I couldn’t see what was in my teeth, so…
Can I just say how I “get” your humor? I love it. Makes me smile. Thanks for bringing a little slice of joy (really not supposed to be a pun!) and these delicious brie bites! Thanks for…..being you!
thank you for coming and reading. it really means everything to me!
I have the same hair. If you can just let it do it’s thing, it’s the best way to go. I got the Brazilian Blowout once and loved it but I felt like my hair was much thinner. I wonder how fig slices would go with this brie and puff pastry?
Ye gods. I need no convincing.
So going to make this over the holidays. I relate to the frizz – there’s no escape!
Silly Question from a newbie!!! Do you think that this is something that you can make ahead (without sticks) and Freeze??? If so, would you want to thaw before baking?? Just trying to think about portability :)
you sure can do this! i would just thaw them slightly (for maybe 30 minutes at room temperature) before baking.
This combines two wonderful things: baked brie and food on sticks. Thank you.
I just bought a thing of Brie for [previously] no reason at all whatsoever, and was just wondering what to do with it… NOW I KNOW! :D
Great idea..and love the hair story:)
I love this! It’s perfect for parties and you can make them ahead, freeze and just pop it in the oven.
I think anything with puff pastry looks festive :)
Everything is right about this. LOVES
What a cute idea! I bet it makes the little ones lovers of Brie before they even understand what it really is.
First of all … you are a genius! I never would have thought … Brie on a stick with such a nice flavor combo!
P.S. My hair is naturally straight … and I try my best to give it curl!
grass is always greener!
I LOVE this! What a neat way to do Brie. Thanks for sharing!
ahh!!! these look SO GOOD!!! *off to convince my mom that these need to be added to the Christmas day appetizer menu*
Wow … these look amaaaazing. And I’m not usually a fan of brie. Maybe it’s the fact that puff pastry, like chocolate and parmesan, makes everything better.
Joy this is such a great idea! And you *know* how much I appreciate your comments about getting your hair straightened… it really is no exaggeration as you described it! Happy Holidays!
I’m not use to working w/puff pastry so, I was wondering if I could make these up ahead of time & just pop them into the oven when needed. These sound so wonderful I can’t wait to make them but can’t do it at the last minute.
Thanks Joy, for all your wonderful recipes.
these are definitely a make ahead item. go for it! just make sure they stay refrigerated until baking.
A perfect appetizer for Christmas Eve – thank you so much!!
I need this in my life right now!! Such a great Christmas appetizer idea!!
These look so delicious! What a great idea! And the possibilities of mixtures to put inside seems endless!
You never fail to cheer me up beyond belief, Joy the Baker. I am SO making brie on a stick.
p.s. I totally get the frizzy curls thing. My hair seems to think *POOF* is a style.
One thing’s for sure, it’d be a sad sad world without Joy the Baker! I can’t wait to make these.
These look great! Yesterday I had mini apple pies on a stick (I dubbed them lolli-pies) and they were so cute and delicious! Love the idea of brie and jam!
YOWZA! These are crazy adorable! I went to a party last night and someone made a baked brie deal and plopped the jam all over the top. Delish but not so pretty. It’s going to happen-I’m psyched!
I’ve been wondering what to make for canapes at our Christmas Eve party this year and I think you might just have provided the inspiration! Love these little festive puffs on the stick – they’re the perfect mouthful and so Christmassy – I might make mine into Christmas tree shapes :-)
What a fantastic idea to use lollypop sticks. I wouldn’t have thought of that in a million years. I think molten brie is one of the delights of Christmas finger food – however it’s served. I don’t have access to wild cherry jam unfortunately, but I reckon my fig jam will be just perfect! And the lollypop sticks – they are a must!
This is SO amazing. I am really in awe. One of your best ideas EVER, in my opinion.
oh totally. I want one for breakfast. last time I made baked brie, I was a little tipsy and managed to melt brie all over the bottom of a friend’s oven. they are now reminded of the brie every time they use the oven :)
I was tasked with bringing a healthy salad to Christmas Eve dinner. But I do not think anyone will complain when I bring these instead.
Yum! Such a great idea for the holidays! Who doesn’t like melty brie!! I’ll be making these for my own private holiday dinner with my bf before we head over to join the big family on Wednesday :)
Hi Joy! U indeed bring so much JOY! :)) I stumble across your blog last week & I have not stopped trying out all those devilish recipes on your blog :) My first attempt was the blueberries oat muffins loved it. loved it :) once again thanks for sharing !!!
cheers
Suwarni from Singapore
I’ve been looking for a new appetizer for a party Friday night….these fit the bill perfectly!!! Thank you!
Dear me! This sounds delightful!
I adore this idea! What’s not to love about a brie “pop”?!
Great idea! They look like lollipops ans the combination of brie with cherry is very tempting!
I have curly hair as well, and a month ago I ordered the book “Curly Girl”, it’s awesome!
This baked brie recipe is so original! I think I’m making this for xmas diner either as appetizer or for cheese platter. This is the “winter version” of the summery BBQ’ed camembert!
Well done and thanks for sharing this, our guests are going to be delighted thanks to you.
perfect party treat… i’m applauding you right now!!! thumbs up! ;-)
Ahhhh, so this was what the tweeting was all about.
I saw the first picture and I started clapping like a little girl. I think I need to get out more!
The combination of flavors must be incredible – and on a STICK!
(clapping again!!)
With you on the hair – and yet when it is persuaded to be straighter and less frizzy I feel less like myself!
These look great! – can’t wait to impress my friends and family over Christmas :-)
Great appetizer idea! I wish I’d thought of this when I made baked brie for thanksgiving!
Brie on a stick?!!? Are you for real?! You are a genius.
Sorry, I just can’t get over it. It’s like a brie-cherry pie popsicle. My mind is completely blown! These look out of this world delicious.
holy crapola i think you just made my life. and my christmas. and oh, i want them so much. love your work, joy. (i totally also have unusually straight hair today and am retreating from frizz-inducing humidity. totally know how you feel) thank you for being joy.
Oh my goodness! If only I hadn’t had more wine than I can legally drive with I would be at the store right this second buying the ingredients to make this. And…..print!
Joy, is there a cheese that would go just as well with preserves besides brie? I’m (severely) allergic to it but I’ve always wanted to try something like this. From what my friends have told me, brie is a softer cheese, but I’d really like to find something very similar to it (and that won’t kill me!).
how about goat cheese?
Glorious heaven! I’m making these soon!
BTW, have you thought of implementing a Print feature to your recipes? It sure would make my printer happy :)
print button is up!
I am so glad you mentioned ‘to not be afraid of the rind!’ I have always wanted to make brie ‘encrote’, however, I was ALWAYS AFRAID of the rind. Thank you for easing my mind about the rind. : )
That sounds dangerously good. Also, I’m sure your hair looked amazing!
Oh. my. god. Joy. These look INCREDIBLE. And divine. And perhaps like they might be my new favorite savory recipe from you. Yum! Thank you!
I love baked brie. I love cherries. I love puff pastry. I love buttery things. I’m thinking I will probably LURVE these! Oh I also love things on sticks. :) I will have to find a Christmassy cookie cutter to use for these! Totally a must for Christmas evening hanging out with my friends, wonder what wine would go well with these…
These WILL be made Christmas Eve…..maybe sooner.
I love the last photo, such an interesting angle! I better go get some brie NOW!:)
Earlier today I was rooting around my pantry and I found a jar of cherry jam that I bought in Michigan over the summer. It’s a sign from the universe – must make brie/jam/pop things. Love it!
I am making these for sure. I love baked brie and this is a great way to make it. Love!
Um, these are freaking ADORABLE! I love them! And of course you have to have the sticks – they just wouldn’t be the same without them. Perfect little passing appetizer!
This is a recipe I can get behind! Looks so delish, easy, perfect for a party and few ingredients. Thanks, Joy!
i just tried brie for the first time a little while ago
and loved it soooooooo much
thank you for this awsome recipie
i’ve just added puff pastry to the grocery list.
^_^
here is my brie bead
https://abeadedyear.blogspot.com/2011/12/bead-129-brie-please.html
STOP. no seriously just stop. I can’t take the cuteness–this looks amazing!
The ruler you are using? I’m thinking elementary school days??
I’m just sayin’……..
xo,
Another tantalizing idea! I love the look of this, so much. Now if I can just get someone to make it for me…
I am totally going to try this! I love Brie and have been know to eat the whole round myself. This will only make it more fun!
Genius! (oops — can’t spell)
Genious!
This is actually one of the most delicious looking things I’ve seen in a while. Truly, this looks fantastic, and I really want to make this soon.
omg. i thought i had everything all planned but now i HAVE to make these. they are sick! i just bought 2 brie wedges today also! crap. hey, my hair is straight today also! it is normally super wavy frizzy and i don’t do anything to it but had it trimmed and my gal didn’t want me to go outside with a wet head so she blew it dry. and it looks cute! and i don’t own a blow dryer. yet. maybe never will again either, i donno. but i will make these brie-cicles! cuz lots of things here in mn are on a stick!
I think I am totally smitten….well, I know I am. Can I have a dozen to go?
;)
I’ll bet you look adorable no matter what the frizz factor is!
These look delicious. One of my favorite flavors is brie with hot-pepper jelly; the creaminess of the brie goes really well with the sweet/spice mixture. I think I’ll try them with that.
Major yum!!!
Totes feel you on the straight-hair-envy. I live in Southern Louisiana and it brings out the poodle in me in a big way. No point even straightening. And being vegan, I can’t even have a brie pop to compensate. But I can look. And for that, I have you to thank.
The only time I had my hair blown out and flat ironed into a sorta straight state…and I definitely emphasize the sorta…it started raining as I walked home. Total frizzball disaster. Mini baked brie pops are way better than tossable hair!
I’m so making this. Right now. I just happen to have stocked up on EVERYTHING for Christmas. Perfect timing Joy :) Oooh I can’t wait to sink my teeth into gooey pastry cheesy jammy goodness.
Made them, then totally ate them all myself in a very short space of time.
Ohhh my!! I’ll be making those for brunch next week. How freak’n fun!! Congrats on your book. Will you be doing a tour and hitting up San Diego?
My hair is the same way! It is crazy curly and just gets frizzy if I straighten it so I let it be. These are crazy they’re like cheese popsicles.
Christmas appetizers! perfect!
I came back from the grocery store with ingredients for baked brie, went on the computer, and saw this post. Whoa. Yours will be way cuter than mine.
This is the perfect combination of cheese, poptarts and lollypops. Well played.
awesome! You’re a genius. Also, I love you.
If there is such a thing as eyeball orgasm, it’s happening right now.
Oohhhhhh I am totally making these for my family’s Xmas eve party!! Adorable!
omg I WANT! adorable & totally delicious
OMG. Bake brie is my favorite- I almost always serve/bring to parties…but now something new to try! Love!
I really admire your attempt at portion control. I know that portion control is out there, but it sort of exists like the unicorn to me during this time of year. Whenever I make this, I skip the sticks and the portioning, and just coat the brie with super ancient dijon mustard (or I guess it’s just called ‘ancient mustard’ in grocery store parlance) or jam and then wrap it in the dough. Who could ever say no to a giant puddle of savory melted cheese? Am I right?
This recipe is the best, thanks Joy! And happy holidays to you and your family!
I really love Brie. So much.
i just won a brie giveaway – i don’t even like it! maybe i can give it all to you and you can come up with more brilliant recipes like this one…
Brie is so delicious by itself, baked is better, but bite size in puff pastry? All is well with the world.
Oh I love how cute these are, especially with the stick!
Bless you for giving love to brie rind. It’s the best part!
You had me at baked brie – I went over the edge when I saw the puff pastry…it’s the holidays, whatever!
These looks really tasty! I must try these sometime!
oh ms joy you are fabulous with your brie pops!
Those look amazing. They’re like sophisticated Pop Tarts!
These are perfect appetizers for a holiday party. Heck, who needs a party as an excuse? I’m making them just because. Thanks for sharing. Total. Magic.
The perfect winter finger food. These would be really great when you have people over at christmas. They look totally addictive!!! :0)
I really enjoy in your blog reading – it is so vibrant, warm, domestic and honest. Also, I like you picture style very much. Looking forward to read all your future posts.
How did you know to combine three of my favorite things?! I think my boyfriend would die of happiness if I made these. And I would too.
Well done, Joy. Well done.
What a cute idea! Everything is just so darn cute in miniature form. Yum!
I love these. The bite sized. The sticks. The fact that there’s BRIE inside of puffed pastry….and cherry jam (or I bet leftover cranberry chutney that I made a gallon of would be great in them…)
Oh these are perfect.
I love how you have a ruler next to them, too. There is nothing in my LIFE that will ever be so precise as to need a ruler. I use the eyeball method. And I am eyeballing these…big time…
:)
Oh lord. I just made some pepper jelly and am totally wanting to give this a go!
sounds delicious!!
I’ve always loved you. But this…THIS….I can’t. Definition of swoon.
haha, I just…I dunno either. YUM.
Heidi xo
You know, I’ve always looked at photos of wheels of baked brie and wonder how in the world people eat them without making a huge mess and looking like fools. Now I know the perfect solution: make them small and put them on a stick! Crisis averted. What a genius idea, Joy!
Oh yeah baby. I’ve seen (and tasted) this as the whole cheese, spread with quince paste then wrapped in buttery yum. Unfortunately you look a bit piggy as you try to get all the oozing goodness for yourself. These individual servings would certainly remedy that!
I’m excited– I have a good amount of membrillo in my fridge right now! I will definitely be trying it out with this idea!
Oh how I LOVE CHEESE! I better run to the store to get some puff pastry. I’m going to try these with the fig preserves I have in the fridge, YUM! Thanks for the post, you have totally made my day.
Love this! How come I never thought of baked cheese on a stick before? You are GENIUS!! btw, try cranberries with this, love the tartness with the creaminess of the brie. Somehow it makes me feel less guilty :-)
Oh oh. These will have to happen for Christmas Eve appetizers – I have a jar of Stonewall Kitchens Cranberry Relish hiding in the cupboard that will be perfect for this recipe! Yummers.
I made a raspberry vanilla jam that would probably go great with that :)
These are the cutest things I’ve ever seen and not to mention my all-time favorite party app..on a friggin stick! Love it :)
Omg, I’m imagining squeezing a bit of leftover Christmas turkey in there too!